These little chocolate cakes are topped with the silkiest chocolate ganache frosting! It's a perfect individual serving especially when there's a dollop of fresh raspberry cream.
Course Breakfast
Cuisine American
Keyword Chocolate Recipes, Ganache, Raspberries
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
0 minutesminutes
Total Time 25 minutesminutes
Servings 24servings
Author Amy Williams mynameissnickerdoodle.com
Cost $6
Ingredients
FOR CAKE
1BoxDevil's Food Cake Mix
3.5ozInstant Pudding Mix
3Large Eggs
1/4CupVegetable Oil
1/4CupSour Cream
1CupMilk
1tspPure Vanilla Extract
1tspPure Almond Extract
FOR GANACHE
1/2CupButter
2TBSPMilk
1/2CupCocoa Powder
1tspPure Vanilla Extract
2 1/2CupsPowdered Sugar
FOR RASPBERRY WHIPPED CREAM
1 1/2CupsHeavy Whipping Cream
1tspPure Vanilla Extract
1/4CupGranulated Sugar
1/3CupRaspberry Preserves
Instructions
FOR CAKE
In a large stand mixer combine all cake ingredients and mix on medium speed for 2 minutes.
You may need to scrape down the sides halfway through the mixing process.
Generously spray 2 standard muffin tins (12 each) with cooking spray.
Spoon 1/4 cup of cake batter in each cup.
Preheat oven to 350 degrees.
Bake for 20-22 minutes or until the center of the cupcakes are set and cooked through.
Remove from the oven and cool in the pans for 10 minutes.
Gently run a butter knife around the edges of each cupcake.
Pop out each cupcake and place onto a cooling rack that has been placed on top of a cookie sheet.
Cool completely before frosting. About 1 hour.
FOR FROSTING
In a small pot over medium high heat melt butter and cocoa powder together.
Remove from heat and stir in milk, vanilla and powdered sugar.
Whisk together until smooth.
Let the it cool for 10 minutes before frosting the mini cakes.
Turn over each cupcake so the top of the cupcake is facing the cooling rack.
Take a large tablespoon and spoon frosting over the top of each cake. Let it drip down the sides, coaxing it with the back of the spoon if needed.
These can be served immediately or stored in an airtight container for up to 4 days.
FOR RASPBERRY CREAM
In a large stand mixer add whipping cream, vanilla and sugar together.
Beat on high speed for 1-2 minutes or until firm peaks form.
You do not want to over beat the cream or else it will turn into butter. If this happens you can add a few tablespoons of whipping cream to thin it out.
Gently fold in raspberry preserves until it is fully incorporated.
Serve a dollop on the side of the chocolate cake.
This will keep for up to 4 days in an airtight container chilled in the refrigerator.